Sorry for the title. This blog post is a guideline, not a recipe, since everything that follows is “about” or “to taste” or “whatever you think”.
Be sure to read the companion blog post, New Potatoes - The Inside Scoop, before trying this.

Serves 4 if Divided Fairly
About 20 Freshly Dug New Potatoes No Larger Than a Golf Ball. Cut golf-ball sized potatoes in half.

Minced Garlic - Somewhere in the region of 1 Tsp.

Salted Butter - 2 Tbsp or thereabouts.

Chopped Freshly Picked Dill - 3 Tbsp minimum. The more dill the better if you ask me.

Salt and Pepper - Your call.

Carefully wash the new potatoes taking care not to remove the skin. Gently use your hands, not a brush.

Fill a pan with enough water to cover the potatoes. Add salt (a heaping Tsp) and the garlic

Boil until the potatoes are tender - about 8 to
10 minutes. Drain.

Add the butter, chopped dill, salt, and pepper.

Take to the table.

Stand back.